Wagner-Arbitration

Lasagne all’Emiliana

Print

Lasagne all’Emiliana

Recipe by Fabio Leonini
5.0 from 1 vote

Lasagne is a classic Sunday lunch dish in Bologna and during the holidays in Italy, particularly on the Epiphany (la befana). Traditional lasagne alla bolognese is made with green spinach flavoured pasta, but store-bought lasagne sheets are an acceptable substitute.

Course: Pasta e viciniCuisine: ItalianDifficulty: Hard
Servings
+
-

6

servings
Prep time

20

minutes
Cooking time

0

minutes
Baking Time

40

minutes
Total time

1

hour 

Ingredients

  • 1 1 recipe for ragù alla Bolognese (Bolognese meat sauce)

  • 1.5 recipes for béchamel sauce (reduce flour and butter to 60 g each)

  • ⅔ recipe for fresh egg pasta (265 g flour, 2 eggs and 100 g pureed steamed spinach added after the eggs) or 220 g dry store-bought lasagne sheets

  • 100 g 100 Parmigiano-Reggiano cheese

  • 40 g 40 finely grated butter

Directions

  • Preheat the oven to 180 °C.
  • Stir 250 ml of hot water into the meat sauce.
  • If using fresh pasta then roll to the second to last setting. If using dry lasagne sheets, no special preparation is necessary.
  • In a rectangular baking tray 25 cm by 30 cm, drizzle a bit of the béchamel sauce over the bottom. Reserve 250 ml of béchamel sauce.
  • Place a layer of pasta on top. Top the pasta layer with ⅓ of the meat sauce.
  • Top the meat sauce with ⅓ of the béchamel sauce and sprinkle 20 g of Parmigiano-Reggiano cheese on top.
  • Repeat twice more and top with a layer of pasta, the reserved 250 ml of béchamel sauce spread evenly and 40 g of Parmigiano-Reggiano cheese. There is no meat on the top layer.
  • Dot the top with the butter. Cover the top with aluminium foil so that the pasta does not dry out. Bake in the oven for 30 minutes and remove the foil to continue cooking until golden, 10 minutes.
  • Remove and let sit 10 minutes before cutting and serving.

Equipment

  • Rectangular baking tray (25 x 30 cm)
  • Oven
  • Pasta machine (for fresh pasta)
  • Aluminium foil

Notes

  • Traditional lasagne alla bolognese is made with green spinach flavoured pasta, but store-bought lasagne sheets are an acceptable substitute.
  • Let it sit for 10 minutes before cutting and serving.

About Wagner Arbitration

The law firm WAGNER Arbitration has its offices in Berlin and specializes in dispute resolution with a focus on arbitration. In addition, the firm offers comprehensive counseling services related to domestic and international business disputes and transactions.